Lamb kebabs

In a mixing bowl, combine the yogurt, olive oil, minced garlic, ground cumin, ground paprika, ground coriander, ground black pepper, red pepper flakes, salt, and lemon juice to make the marinade.
Place the cubed lamb meat in a large bowl and pour the marinade over it. Mix well to ensure the lamb is evenly coated. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or ideally overnight for best flavor.
If using wooden skewers, make sure to soak them in water for at least 30 minutes to prevent them from burning during grilling.
When ready to cook, preheat your grill to medium-high heat.
Thread the marinated lamb cubes onto the skewers, alternating with pieces of vegetables if desired.
Brush the kebabs with a little olive oil to prevent sticking to the grill.
Grill the lamb kebabs for about 10-15 minutes, turning them occasionally, until the meat is browned and cooked to your desired level of doneness. The internal temperature of the lamb should reach at least 63°C (145°F) for medium-rare.
Serve the Turkish lamb kebabs hot with flatbread or pita, a side of rice or bulgur pilaf, and some fresh vegetables or a simple salad. You can also drizzle them with extra lemon juice or a yogurt-based sauce if desired.
Enjoy your homemade Turkish lamb kebabs! They are perfect for gatherings and are sure to be a crowd-pleaser.